Eggless Pork & Hominy-Free Posole-Style Soup
This deeply warming soup draws inspiration from the soul-satisfying spirit of posole, swapping traditional hominy for tender chunks of cassava root that soak up every bit of the richly spiced broth. Pork shoulder is seared until deeply golden, then slow-simmered in bone broth with turmeric, Ceylon cinnamon, ginger, and oregano until it practically falls apart — the kind of low-and-slow cooking that fills your kitchen with an incredible aroma. The cassava brings a hearty, starchy bite that makes this feel genuinely substantial, while zucchini and a splash of apple cider vinegar added at the end keep things bright and balanced. Every single ingredient here is naturally egg-free, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking from start to finish. The optional toppings of shredded cabbage, sliced radishes, fresh cilantro, and lime wedges let everyone customize their bowl and add a satisfying crunch and pop of acidity. It's the kind of soup that tastes like it took all day — because in the best possible way, it kind of did.
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Learn more →Ingredients
6 servings
For the soup
- 2 lb boneless pork shoulder, cut into 2-inch chunks
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- ½ tsp ceylon cinnamon
- 1 tsp dried oregano
- 6 cups bone broth (homemade or aip-compliant brand)
- 1 lb cassava root (yuca), peeled and cut into 1-inch chunks
- 2 medium zucchini, halved lengthwise and sliced into half-moons
- 1 tbsp apple cider vinegar
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 4 radishes, thinly sliced (optional)
- 1 lime, cut into wedges (optional)
- ½ small head green cabbage, thinly shredded (optional)
Instructions
- 1
Pat the pork shoulder chunks dry and season all over with 1 tsp fine sea salt. Heat the coconut oil in a large 6-quart Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork on two sides until deep golden brown, about 3–4 minutes per side. Transfer the seared pork to a plate and set aside.
- 2
Reduce the heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and grated ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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